Wednesday, June 9, 2010


  1. Spinach-1 pack
  2. Green chilis-3 to 6
  3. Dhaniya-1 teaspoon
  4. Roasted fenugreek and jeera powder-1/4Th powder
  5. Turmeric-pinch
  6. Salt -to taste
  7. Oil-3 teaspoons
  8. Cumin and mustard-1 teaspoon
  9. Curry leaves-4
  10. Uraddal-1 teaspoon



  1. Heat oil in a pan add chopped spinach,onion,green chilis, tamarind,water and cook till done

  2. Pick the green chilis from the chutney to that add turmeric,whole dhaniya,roasted methi jeera powder,salt and blend to a fine paste

  3. Now add the cooked palak mixture and blend

  4. Heat oil in a pan add cumin,mustard,curry leaves and uraddal

  5. Add to the pickle and enjoy with steamed rice